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Raw Vegan Banana Cream Pie Recipe

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★★★★

3.9 from 83 reviews

This Raw Vegan Banana Cream Pie is a luscious, healthy dessert made without any baking, using wholesome ingredients like nuts, dates, bananas, and coconut milk. It features a crunchy walnut-oat crust, a creamy banana-cashew filling, and optional coconut whipped cream and almond butter caramel sauce for garnish. Perfect for those seeking a dairy-free, gluten-free, and refined sugar-free treat that’s packed with natural flavors and textures.

Ingredients

Scale

Crust

  • 1 cup raw walnuts
  • 1 cup large flake rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup soft and juicy pitted Medjool dates (about 12)
  • 1/4 teaspoon fine sea salt
  • 1/3 cup virgin coconut oil, melted

Filling

  • 1/4 cup pure maple syrup
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups raw cashews, soaked and drained (soak in boiling water for 1 hour or cool water for 8 hours beforehand)
  • 1 large, ripe banana
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 3 tablespoons almond or other non-dairy milk

Coconut Whipped Cream

  • 1 can (400 mL) full fat coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Almond Butter Caramel Sauce

  • 1/2 cup chilled coconut cream (from 1 can of refrigerated coconut milk – use only the hardened cream)
  • 1/4 cup coconut sugar
  • Pinch of fine sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter or peanut butter

Instructions

  1. Prepare the pie plate. Grease a 9-inch pie plate with coconut oil. Place two 4-inch wide parchment paper strips in an ‘X’ shape in the pan, allowing the paper to extend up the sides—this will help lift the pie out after freezing.
  2. Make the crust. In a food processor fitted with an ‘S’ blade, pulse walnuts and rolled oats into a coarse meal. Add shredded coconut, dates, and sea salt, and process until the mixture forms a sticky dough that holds when pressed together.
  3. Form the crust in the pie plate. Crumble the dough into the prepared pan. Press it evenly over the bottom and a couple of inches up the sides, starting from the center, to create a firm crust base.
  4. Prepare the filling. In a high-speed blender, combine melted coconut oil, maple syrup, lemon juice, soaked and drained cashews, banana, vanilla extract, sea salt, and almond or non-dairy milk. Blend gradually from low to high speed until the mixture is very smooth and pudding-like, about a couple of minutes, stopping to stir if needed to break air bubbles.
  5. Assemble the pie. Pour the creamy filling evenly over the crust in the pie plate and smooth the top with a spoon.
  6. Freeze the pie. Cover the pie with foil or reusable wrap and place it on a level surface in the freezer. Freeze for 5-6 hours or overnight until firm. Remove from the freezer about 10 minutes before serving to soften slightly for easier slicing.
  7. Make the coconut whipped cream. Scoop the solidified coconut cream from the chilled can into a bowl. Add maple syrup, vanilla extract, and a pinch of salt. Whip with an electric mixer until fluffy and creamy.
  8. Make the almond butter caramel sauce. In a small saucepan over medium-low heat, melt 1/2 cup of chilled coconut cream. Add coconut sugar and increase heat to medium. Cook while whisking frequently until bubbles form around the edges and the mixture smells caramelized, about 5 minutes. Remove from heat and whisk in salt, vanilla extract, and almond or peanut butter. Add a little non-dairy milk if needed to adjust consistency. Use immediately or reheat gently before serving.
  9. Serve. Use the parchment paper to lift the pie from the pan onto a cutting board. Slice with a sharp knife and serve garnished with the coconut whipped cream, almond butter caramel sauce, and banana slices.

Notes

  • Soaking cashews in boiling water for 1 hour or in cool water for 8 hours softens them for a creamy filling.
  • Chilling the canned coconut milk overnight ensures the cream separates and solidifies for whipped cream and caramel sauce.
  • Using a high-speed blender will create the smoothest filling.
  • Allow frozen pie to temper for 10 minutes before slicing to prevent cracking.
  • The parchment paper strips are essential for removing the pie intact from the dish.
  • The almond butter caramel sauce is optional but highly recommended for added flavor.

Keywords: Raw vegan banana cream pie, dairy-free dessert, gluten-free pie, healthy banana cream pie, no bake vegan pie, raw dessert, vegan coconut cream pie, banana cashew filling

Find it online: https://foodiecara.com/raw-vegan-banana-cream-pie-recipe/